Sundubu is a Korean stew made with an earthy red chile stock and delicate curds of silky tofu. Traditionally, sundubu is served in preheated stone bowls. You can re-create that effect by heating a stone bowl or a cast-iron pot in a 400° oven. Ladle the finished soup into the hot bowl or pot and serve from the stovetop, or carefully carry it to the table and place on a trivet.
Recipe information
Yield
4 Servings
Ingredients
2
1
1
4
6
1¼
¼
1
½
2
1
Ingredient Info
Preparation
Heat vegetable oil in a large soup pot or Dutch oven over medium heat. Add mushrooms and onion and season with salt. Cook, stirring often, until tender, 5–7 minutes. Stir in anchovies and cook 30 seconds, then pour in stock. Bring to a boil, add clams, and reduce heat to a simmer. Cook, covered, until clams open, about 4 minutes. Using a slotted spoon, transfer clams to a bowl; set aside. Discard any clams that haven’t opened. Whisk gochujang into broth and increase heat to high. Add tofu and cook until warmed through, about 1 minute. Stir in clams, scallion greens, chiles, and sesame oil and season with salt and pepper.
Nutrition Per Serving
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Reviews (15)
Back to TopI love this soup! But isn't the title "Sundubu with tofu" redundant? Sundubu literally means silken tofu so there is no sundubu without tofu/dubu. You could just call it Sundubu Jjigae with Clams...
Anonymous
1/10/2018